By request, here is a great Pad Thai recipe. Don’t be intimidated: it’s really not too difficult. It’s going to require a bunch of ingredients, but the steps are not complicated. If you can have everything ready, so much the better as once you get cooking, things go quickly. I ended up making this dish twice in a week it was so yummy. Feel free to add more veggies if you want more crunch, or more chili powder if you want it to have more heat (or omit it entirely if you want no heat at all!). You can make it vegetarian by replacing the chicken with tofu or add shrimp for some extra protein: any way you make it, it’s going to taste great.
1 lb boneless chicken breasts, sliced as thinly as possible
1 pkg 5mm rice noodles
6 garlic cloves, minced
2 ts cornstarch
1/2 c soy sauce
1/3 c brown sugar
1/3c fish sauce
2 tb tamarind paste
1/4 ts white pepper
1/2 tb chili powder
1 tb vegetable oil
4 c bean sprouts
1/2 c crushed peanuts
6 green onions, sliced
1 c fresh cilantro
4 lime wedges, for garnish
1. In a medium bowl, stir the cornstarch and soy sauce together. Add the chicken, stir to coat and put in the fridge while you get everything else ready.
2. Cook the noodles according to the directions on the package. Be sure to stir the noodles every few minutes so they don’t stick together. Drain and set aside.
3. In a small bowl, whisk together the tamarind, fish sauce, brown sugar, white pepper and chili powder until thoroughly combined.
4. Heat oil in a wok or large frying pan to medium-high heat. Add the garlic and cook about 1 minute. Then toss in the chicken and its marinade. Cook for roughly 7 minutes.
5. Remove the chicken from your pan and add the eggs, stirring them constantly so they scramble. Once done, add the chicken back to the pan. Cook both the eggs and chicken together for 1 minute.
6. Add the noodles and sauce to your pan. Using two utensils, toss all the ingredients together so they are thoroughly combined. Cook for 2 minutes, then add the bean sprouts and repeat.
7. Divide the Pad Thai among four bowls. Garnish with peanuts, cilantro and a lime wedge.